Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Kilogram | Chicken | Cut in pieces and wash. |
| 1, 1/2 | Inch | Ginger | Make paste in Yogurt |
| 12 | Flakes/Seeds/Cloves | Garlic | Make paste in Yogurt |
| Half | Teacup | Curds | For Ginger Garlic Paste |
| 2 | Medium | Onions | Grate onions |
| 2 | Medium | Tomatoes | Chop fine cubes |
| 2 | Teaspoon | Chilly Powder, Red | Add to yogurt paste while frying. |
| Half | Teaspoon | Turmeric Powder | Add to yogurt paste while frying. |
| Half | Teacup | Coconut - Grated /Desiccated | Grind masala |
| 8 | Nos | Cloves (spice) | Grind masala |
| 8 | Nos | Pepper Corns | Grind masala |
| 1, 1/2 | Teaspoon | Coriander/Dhania | Grind masala |
| 1 | Inch | Cinnamon | Grind masala |
| Half | Teaspoon | Aniseed (Suwa, Shopa)p | Grind masala |
| 10 | Nos | Cashew Nuts | Grind masala |
| 20 | Maund | Almonds | Grind masala |
| 3 | Tablespoon | Ghee | For frying |
| 1 | Teaspoon | Cilantro (tender coriander leaves) | Garnish |
| 1 | Salt-Spoon | Salt | Add to taste |
Method
1. Blend ginger, garlic, and yogurt to a fine paste.
2. Heat Ghee clarified butter) or oil in a skillet and fry the grated onions until golden brown.
3. Add the yogurt paste to the grated onions and fry till brown. Add chili powder and turmeric. Fry, for two more minutes.
4. Add the tomatoes and fry for another 4-5 minutes.
5. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the pan.
6. While the chicken is being cooked, blend/grind - coconut, cloves, pepper, coriander, cinnamon, fennel and nuts to a fine paste.
Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro.
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